I killed a Spanish Ram a few years back. It was horrible tasting, I mean there was nothing good about it. I tried the back straps, tasted like crap. I tried it ground up, tasted like crap. I even tried to mix some with deer in summer sausage batch, tasked like crap. Now these were wild rams, so I don't know if that makes a difference or not. I have had ram on Gyros and that was really good. I guess maybe it depends on the type of goat/ram?